Ashwagandha is a small shrub that's having a big moment. Used in traditional Indian medicine for thousands of years, ...

Scientists created bacteria that glow when wine is spoiled, offering wineries a cheap way of detecting acetic acid.

From yoghurt and bread to protein bars and sauces, not all ultra-processed foods are created equal. The smartest approach is small, repeatable supermarket swaps – and a better understanding of what ...

Scientists from the Departments of Inorganic Chemistry and Chemical Engineering of the University of Malaga participated in ...

This video gives a quick explanation on how to use a recycled pickle jar for lacto fermentation purposes with an example of ...

Cows are literally designed to eat for hours, which can actually get them in trouble. The rumen, or a cow’s first stomach (and why they’re called ruminators), is a fermentation system that thrives on ...

While ice is expanding on the Great Lakes, the Soo Locks remain open for shipping for a few more days in 2026. The locks will remain open until Jan. 15, or until commercial traffic comes to an end. In ...

It’s probably safe to say that not much phases Trevor McNally, a former marine turned full time lock-picking YouTuber. Unfortunately for the lock company Proven Industries, its leadership ...

“Opening locks” might not sound like scintillating social media content, but Trevor McNally has turned lock-busting into online gold. A former US Marine Staff Sergeant, McNally today has more than 7 ...

Why do some chocolate bars exhibit complex flavor notes like floral, caramel, and gentle woody, while others taste harsh, bitter, and astringent? A study published in Nature Microbiology has for the ...

Parth is a technology analyst and writer specializing in the comprehensive review and feature exploration of the Android ecosystem. His work is distinguished by its meticulous focus on flagship ...